Stir-Fry

• I arrived home from work one day absolutely starving and began to throw things into a pan in the hope that I would end up with with a stir-fry that was edible.
• It was more than edible: it was delicious!
• Use the recipe below as a rough guide to quantities and flavours – but have fun, experiment and use whatever stir-fry vegetables are in your fridge.

Prep Time: 5 minutes Cook Time: 20 minutes Serves: 1

Ingredients:

• coconut oil
• 1 skinless chicken breast fillet, cubed
• 2 garlic cloves, crushed
• a thumb-sized piece of fresh ginger, grated
• ½ onion, finely chopped
• ¼ red chilli, finely chopped
• a handful of broccoli, broken into small florets
• ½ pepper, finely sliced
• 150g straight-to-wok rice noodles
• 1 tbsp soy sauce
• juice of ½ lime
• 2 tbsp cashew nuts, chopped
• a handful of mint leaves, chopped

Method:  

1. Melt a tablespoon of coconut oil in a large pan over a medium heat.
2. Add the chicken and cook for 5 minutes or until cooked through. Remove the chicken and set aside.
3. Add a teaspoon of coconut oil to the pan and increase the heat to medium-high.
4. Add the garlic, ginger, onion and chilli and stir-fry for about 3 minutes.
5. Add the broccoli and pepper and stir-fry for another 3 minutes.
6. Return the cooked chicken the pan and add the noodles, soy sauce and lime juice.
7. Stir well and cook for 3 minutes or until the chicken and noodles are heated through.
8. Divide the stir-fry between warmed serving bowls.
9. Sprinkle over the cashew nuts and mint. Serve without delay.